“Coq au vin” i.e. chicken in wine: a traditional recipe French whose name sounds wonderfully good and leaves in your mind the feeling of something elegant, sumptuous, princely. In Italian, “chicken in wine”, sounds a little’ more free range, but soon presaged the taste of this dish: robust, DENSO, Saber. In short, definitely not the usual chicken.
The original recipe French of coq au vin
Of sumptuous there is definitely the taste and it was so much I wanted to prepare the coq au vin with the original French recipe. Which involves baking the cockerel in the oven in a cast iron or coccio pot. I used a cast iron pot, the same one that I always use for cooking my BRAN BREAD BAKED IN POT and the result was magnificent. And if you look for other delicious recipes, do not forget to have a look at all my CHICKEN RECIPES.
Il mio coq au vin, the very Italian coq au vin, In fact, It came wonderfully well. Don't be spooked by the long list of ingredients, because you only have to insert them in the marinade or during cooking, without any processing. Like this, You will have a single dish succulent. That I highly recommend you accompany with a good mashed potatoes or a soft polenta, in such a way that the contour soak gravy.
The real secret to this dish, In addition to the cast iron pot, is the quality of the chicken (that must be free-range) and wine, they should be firm and soft. In France, It mainly uses a red wine of Burgundy. But if you rightly want to use an Italian wine you can use a Red of Etna (Nerello Cappuccio or Nerello Mascalese-based), But even a Chianti Classico Docg. Have a good day!
a chicken cut into pieces
120 grams of bacon
little Virgin olive oil
12 button mushrooms
20 grilled onions
1 stick of celery
30 grams of tomato paste
salt and pepper, to taste
30 grams of flour 00
Laurel, Rosemary, Thyme, Sage
40 milliliters of Cognac, Brandy or Grappa
400 ml chicken or vegetable stock
Laurel, Rosemary, Thyme, Sage
2 cloves of garlic
4 juniper berries
8 black peppercorns
0,75 liters of red wine of Burgundy (or, to remain in Italy, red Etna, Nerello Mascalese, or Chianti Classico Docg)
At least one day before preparing the coq au vin, put the chicken pieces in a baking dish large (in order to place them in a single layer) and also add the ingredients for the marinade: The cloves of garlic, crushed, juniper berries, the black peppercorns, The cloves, sliced shallot and herbs. Pour wine over chicken, cover with plastic wrap and refrigerate for at least 24 hours.
After marinating, drain the chicken pieces and strain the marinade, eliminating herbs and spices and preserving the wine. Preheat the oven to 180 degrees static.
Cut the bacon into strips about half a centimetre thick. Put in a cast iron pot (or crock pot, you need anyway a pot with a lid that can be used in the oven) a drizzle of extra virgin olive oil and Brown the bacon until it is crisp and part of the fat has melted. Put the Bacon by leaving the fat in the pot. Brown then chicken pieces, Let them Cook about 6-7 minutes per side on high heat, so that the skin becomes Golden and lose part of fat. Set them aside.
Deglaze the sauce pouring, over a very low heat, the Cognac to the Pan. Finely chop the shallot, the celery stick and a small carrot and brown them in the fat until lightly wilted, adding if necessary a little hot broth. Add the tomato paste and dissolve it with care in the chopped vegetables. Lay on the bottom of the pan the chicken pieces (under set the chest, over her thighs), pour the marinade preserved earlier, bring to a boil and let it fade until the alcohol has evaporated. Add the boiling stock, season with salt, pepper and add fresh herbs (Laurel, Rosemary, Sage, thyme...). Dissolve flour in a little cold water and, Once you have obtained an emulsion smooth and without lumps, pour it into the Pan. Cooking, the presence of the flour will bind the bottom making it thicker and velvety.
Cover the pot, cast iron with its lid and put it in the oven. Cook for 45 minutes, then add to the chicken grilled onions and carrots cut into rings. Cook for another 15 minutes, then add the mushrooms and porcini mushrooms (If integers are small, cut into quarters if large) you have thoroughly cleaned from soil and to whom you will also cut the final part of the stalk. Cook again for 15 minutes, then remove the Pan from the oven: sample, to adjust the salt if necessary, and then rest the coq au vin for a few hours so that the flavors blend and balance well. If you want to get a fund similar to a glaze, and therefore very dense, I recommend, complete the cooking chicken, to remove the pieces from the pot, do narrow it down to your liking and then put chicken and vegetables into the Pan. Heat over low heat before serving.
My suggestion is to serve coq au vin with a side of mashed potatoes, dampening it thoroughly with the sauce and accompanied with all the vegetables with which you have cooked. Bon appétit!
MATCHING: Chianti Classico Docg, Vintage 2014, of the company Dievole. It is the same wine used for marinating chicken. Bouquet of violets and ripe red berries, Dry Taste, soft and elegant, tannins well balanced with acidity.